Quê Hương Lotus Seed Mooncake with Egg Yolk

The Quê Hương Lotus Seed Mooncake with Egg Yolk is a Vietnamese bánh trung thu built around silky lotus seed paste, sweet and gently nutty, wrapped in a tender baked skin. A single salted duck egg yolk sits at the center, lending a savory, slightly sandy richness that balances the sweetness in every bite.

Let the mooncake come to room temperature, then cut it into small wedges with a clean, sharp knife so the lotus paste and golden yolk show in each slice. Serve alongside hot jasmine, oolong, or sen lotus tea, the traditional pairing that cuts the sweetness and makes this a centerpiece for Tết Trung Thu gatherings.

This mooncake weighs 5.5 oz (RQ551), a single round cake sized to slice among four to six people. Inside you will find lotus seed paste surrounding one whole salted egg yolk, all in a soft baked crust. Keep it cool and dry; for longer storage, refrigerate or freeze, then return to room temperature before serving.